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Breakfast bars or cookies for picky eaters

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Breakfast bars or cookies, recipes for getting picky eaters and fussy eaters eating #breakfastbar, # breakfastcookies, #oatrecipes, #funfoodsforpickyeaters, #funfoodsdforfussyeaters, #Recipesforpickyeaters, #helpforpickyeaters, #helpforpickyeating, #Foodforpickyeaters, #theconfidenteater, #wellington, #NZ, #judithyeabsley, #helpforfussyeating, #helpforfussyeaters, #fussyeater, #fussyeating, #pickyeater, #pickyeating, #supportforpickyeaters, #winnerwinnerIeatdinner, #creatingconfidenteaters, #newfoods, #bookforpickyeaters, #thecompleteconfidenceprogram, #thepickypack

Breakfast bars or cookies

There has been a trend towards convenience biscuits for breakfast. I’m not adverse to a cookie for breakfast but a) always prefer home-made over the store bought, if possible, as we can forgo a lot of the unnecessary ingredients and b) not all cookies are created equally – I’m not thinking ‘Oreo’.

Baking a bar or a cookie for breakfast:

1. Anytime we can get our child into the kitchen, it’s a good thing.

2. These are quick and simple, you could make on the morning but I’d probably make in advance.

3. An oat-based bar gets away from the wheat-focus of many selective eaters. It may even be a way to enable a previous ‘no to oats’ eater to get on board with them.

4. If I put this up nutritionally against many of the packaged cereals or a slice of white toast, then it’s not a bad option.

5. It’s super flexible, you can chop and change ingredients and it’ll still turn out okay.

6. I know quite a few hesitant eaters who have been delighted with this as an option.

7. You can use as a base, instead of toast, and spread with jam/honey/peanut butter

Recipe

(I always start small so there’s little wastage)

– Heat the oven to 170.
– Put ½ a ripe medium-sized banana
+ 1/2 cup oats*
+ 1 tbs melted butter or coconut oil
+ 1 dessert spoon of melted honey/maple syrup (I used a lot less, but my boys reckon I find salt too sweet 😉)
+ ¼ cup of sultanas or date pieces or choc chips
#
Load everything into the food processor and blitz (or mash and mix in a bowl)
– Make into the appropriate shape and bake in the oven 15 mins

*I always use wholegrain oats but rolled or porridge would give a less chewy and smoother looking cookie.

# I added some cinnamon for flavour. You can of course jazz these up with anything that rocks you boat!

Note: recipe adapted from Kitchen Sanctuary.

Judith is a PhD candidate in psychology, MSc Psychology (first-class honours) and is a graduate of Cambridge University. She is an AOTA accredited picky eating advisor, internationally certified nutritional therapist and neuro-motor development practitioner. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child can approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/

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